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The Po' Boy sandwich is a beloved staple of Louisiana cuisine, originating from the vibrant streets of New Orleans. This iconic sandwich encapsulates the spirit of the Bayou, combining rich flavors and fresh ingredients that come together to create an unforgettable culinary experience. Traditionally, a Po' Boy is constructed with either fried seafood, such as shrimp or oysters, or a hearty meat filling, all nestled in a crusty French bread roll. The origins of this tasty treat are often traced back to the 1920s, when a local restaurant owner, Benny and Clovis Martin, began serving sandwiches to striking streetcar workers, dubbing them "Poor Boys," or Po' Boys for short.

Crispy Cajun Shrimp Po’ Boy – A Southern Favorite!

Experience the deliciousness of a Crispy Cajun Shrimp Po' Boy, a classic Louisiana sandwich that combines perfectly fried shrimp with zesty remoulade and fresh vegetables nestled in a crusty French bread roll. This recipe celebrates the rich flavors of Cajun cuisine, making it perfect for impressing family and friends. Learn how to achieve that crunchy exterior and tender shrimp, ensuring a satisfying meal that transports you straight to New Orleans with every bite. A delightful culinary adventure awaits!
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Ingredients
  

For the Shrimp:

1 pound large shrimp, peeled and deveined

1 cup buttermilk

1 tablespoon hot sauce (like Tabasco)

1 cup all-purpose flour

1 cup cornmeal

2 teaspoons Cajun seasoning

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon cayenne pepper (adjust for spice preference)

Salt and black pepper to taste

Vegetable oil, for frying

For the Po' Boy:

4 hoagie or French bread rolls

1 cup shredded lettuce

1 large tomato, sliced

½ cup pickles (dill or bread and butter, based on preference)

½ cup remoulade sauce (store-bought or homemade)

Instructions
 

Prep the Shrimp: In a medium bowl, combine the buttermilk and hot sauce. Add the shrimp, ensuring they are fully submerged. Marinate for at least 30 minutes in the refrigerator for best results.

    Prepare the Coating: In a shallow dish, mix together the flour, cornmeal, Cajun seasoning, garlic powder, paprika, cayenne pepper, salt, and black pepper.

      Coat the Shrimp: Remove the shrimp from the buttermilk marinade, letting the excess drip off. Dredge each shrimp in the flour mixture until fully coated, shaking off any excess.

        Heat the Oil: In a large, heavy-bottomed skillet, pour in about 1 inch of vegetable oil and heat over medium-high heat until shimmering (about 350°F/175°C).

          Fry the Shrimp: Carefully add the coated shrimp in batches to avoid overcrowding the skillet. Fry for 2-3 minutes on each side or until golden and crispy. Use a slotted spoon to transfer to a paper towel-lined plate to drain excess oil.

            Prepare the Po’ Boys: Slice the hoagie rolls lengthwise but not all the way through, creating a pocket. If desired, lightly toast the rolls on a skillet or in the oven for added crunch.

              Assemble the Po' Boys: Spread a generous layer of remoulade sauce inside each roll. Add a handful of shredded lettuce, a few tomato slices, and pickle slices. Top with the crispy Cajun shrimp.

                Serve: Optionally, drizzle a little more remoulade sauce on top, close the sandwiches, and serve immediately with extra pickles on the side. Enjoy your Crispy Cajun Shrimp Po’ Boy!

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4